I was somewhat disappointed in this recipe. Although I added extra veggies (corn and red pepper), I found the soup pretty bland. The summery (frozen) vegetables were a nice break from winter standards, but overall it just wasn't that exciting. Maybe vegetable stock instead of water would have added some depth of flavor. In the end I served it over rice (like a stew) and stirred in some storebought pesto, which made it a lot better in terms of flavor and texture.

Looks very pretty with all different shades of green! Very tasty. I felt even baby limas needed a bit more cooking to be "done" so I simmered about 15 minutes more...and I added a bit of chicken stock to water. Really very good and different and easy. I will make again.

Another surprisingly good dish. I add some baby corn with the peas and some red pepper. This recipe has gotten me to like mustard greens, after resisting them for 20 years after moving to the South....

I made this recipe for a dinner party recently, and added it to the menu at the last minute because two guests turned out to be vegetarian. Well, the soup turned out to be the best part of the entire meal, which included a squash risotto, pork loin, and fennel salad. Several guests asked to see the recipe. One thing I'd offer is to salt this soup to taste -- and let the soup sit for a little while to blend the flavors.